Place lamb on a rack over a roasting pan and drizzle with oil. Roast for 30 minutes. Reduce heat to 180°C fan-forced (200°C conventional). Roast for a further 30 minutes or until medium-rare or cooked to your liking. Remove from oven, cover with foil and set aside to rest for 15 minutes.

To make salad, blanch snow peas, beans and peas in a large saucepan of boiling water for 1 minute. Drain. Refresh under cold running water.